Saturday, July 09, 2005

Raffi Melkonian and Will Baude point out that pecorino romano is a good, cheaper alternative to parmigiano reggiano. I'd go with ricotta salata, which is usually much cheaper than both, but which makes a much lighter, more summer-appropriate pasta topping.

5 comments:

Anonymous
said...

Glad to see ricotta salata getting some deserved recognition. I grew up eating it and always preferred it to parmesan on pasta. My relatives (all Sicilian) would travel to Arthur Avenue in the Bronx and other "latticini" (some of them paisans)to buy this yummy cheese. -- JM

Well, if you're cheap like that then you'd live in a housing co-op and buy the 3 lb. hunks of reggiano at costco for like $8 a pound or something and split the cost (which you'd do with all the food anyway). Or you'd buy Grana Padano and save what, $2 a pound?

Or you buy the tiny 1-2 oz. pieces for less than $2 at a decent grocery store.

And if you're putting cheese on pasta, that suggests you don't have time to cook something decent and really don't care what your food tastes like anyway.

"And if you're putting cheese on pasta, that suggests you don't have time to cook something decent and really don't care what your food tastes like anyway."

oh, there's so much error in the world -what a dumb statement --I also shop at the Arthur Avenue cheese store in the Bronx--ricotta salata --but mostly I buy at Teitel's a block away --the olive oil and parmesan etc are priced well-

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